About this season
The food and science series that travels the world to explore the industry secrets behind our favourite produce, industry secrets, and how foods are really made.
Episodes (6)
1. Ice Cream, Olive Oil, Airline Food
Aired 12 February 2018 • 25 min
How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?
2. Crumpets, Baby Food, Mascarpone
Aired 19 February 2018 • 25 min
How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's mascarpone more expensive that other soft cheeses?
3. Cereal, Lard, Apple Juice
Aired 26 February 2018 • 25 min
Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. Dr Helen visits Poland to learn the trick to concentrating apple juice.
4. Lager, Shaped Vegetables, Blueberries
Aired 5 March 2018 • 25 min
Jimmy hunts for the mother of all lagers. Plus: can changing the shape of food help our children eat their vegetables? And why are blueberries coated in a strange cloudy wax?
5. Coffee Pods, Baby Carrots, Vanilla Ice Cream
Aired 12 March 2018 • 25 min
Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lots of flavours when they use just two types of coffee beans?
6. Chocolate, Bedtime Teas, Edam Cheese
Aired 19 March 2018 • 25 min
Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate? And can bedtime teas really help us sleep?